Comparison of microbial reduction effect of intense pulsed light according to growth stage and population density of Escherichia coli ATCC 25922 using a double Weibull model

Shin, Han Seung; Park, Bo-Won; Chung, Myong Soo

doi:10.1016/j.foodres.2022.112353

Cited by 4 publications

(2 citation statements)

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“…Inactivation of microorganisms is a non-selective process in which the most important mechanism is the photochemical effect. The degree of reduction is determined by the type of meat, its chemical composition, and the type and physiological state of microorganisms [41,42]. The effect of the pulsating light stream, according to the [41][42][43], is damage to cell membranes, which is manifested by a decrease in the total number of microorganisms.…”

Section: Resultsmentioning

confidence: 99%

“…The degree of reduction is determined by the type of meat, its chemical composition, and the type and physiological state of microorganisms [41,42]. The effect of the pulsating light stream, according to the [41][42][43], is damage to cell membranes, which is manifested by a decrease in the total number of microorganisms. Similarly, count reductions of selected pathogens by approximately 1 log were previously found by Hierro et al [18] in the cases of PL treated tuna and beef carpaccio, but distinctively higher fluences of up to 8.4 and 11.9 J/cm 2 were applied.…”

Section: Resultsmentioning

confidence: 99%

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The Impact of a Pulsed Light Stream on the Quality and Durability of the Cold-Stored Longissimus Dorsal Muscle of Pigs

Duma-Kocan

Rudy

Gil

et al. 2023

IJERPH

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The purpose of this study was to investigate the effect of pulsed light application (exposure to a pulsed light beam (PL) of 400 Hz for a period of 60 s, with an energy dose of 600 mW and wavelengths of 660 and 405 nm) on the physicochemical, technological, and sensory properties, as well as the nutritional value and shelf life of cold-storage pig longissimus dorsi muscle. Each muscle was divided into six parts, three of which were control samples, and the rest were exposed to pulsed light. The detailed laboratory tests of the meat were conducted 1, 7, and 10 days after slaughter. The meat was cold stored at +3 °C ± 0.5 °C. The study showed that the application of pulsed light has a favorable effect on lowering the TBARS index, oxidation-reduction potential, and water activity values. In addition, the application of PL had no statistically significant effect on the variation in the perception of selected sensory characteristics of meat. Furthermore, PL processing, as a low-energy-intensive method that can be environmentally friendly and thus have a large potential for implementation, is an innovative way to extend the shelf life, especially of raw meat, without a negative impact on its quality. This is of particular importance for food security (especially in the quantitative and qualitative aspects of food, but also in terms of food safety).

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